Easy Carrot Cake - Gluten Free/Not KETO

Easy Carrot Cake 

Gluten Free

Follow this recipe to make a flavorful, classic, moist gluten-free carrot cake topped with a tangy cream cheese frosting. Perfect gluten-free Easter dessert! 

Feel free to add your favorite mix-ins like raisins, coconut or nuts, to this classic moist gluten-free carrot cake.

Servings: 16

Ingredients: 

Carrot Cake

• 2 1/2 cups all-purpose gluten-free flour (see note below)*
• 3/4 tsp. xanthan gum (see note below)*
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1/3 cup unsweetened applesauce
• 2/3 cup canola or vegetable oil or melted coconut oil
• 1/2 cup melted unsalted butter (or oil)
• 3 cups finely shredded carrots (from about 1 lb. carrots)

Cream Cheese Frosting

• 8 ounces cream cheese, softened to room temperature
• 5 Tbsp. butter, softened to room temperature
• 2 1/2 - 3 cups powdered sugar
• 2 Tbsp. heavy cream or half and half
• 2 tsp. pure vanilla extract

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.
• In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
• In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
• Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
• Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
• Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
• Let cake cool, in pan, on a wire rack.
  

Cream Cheese Frosting

• In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
• Add 2 cups of powdered sugar and beat until well mixed.
• Add the heavy cream or half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
• Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
• Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.

Notes:

• Gluten-free Flour Blend: I have tested this with, and recommend, GF Jules gluten-free flour or King Arthur Measure for Measure Flour or GF Mama’s All-purpose Almond Flour Blend.
• Also tested this cake with Bob’s Red Mill 1:1 GF baking flour and it worked great. 
• Other high quality gluten-free flour blends should work well in this too! Try your favorite!
• Xanthan gum: Omit this if your flour blend contains guar gum or xanthan gum already.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

• Source:  My Gluten Free Kitchen

Rashelle's Famous Carrot Cake Traditional

 

RaShelle's Famous "Secret " Carrot Cake

We were at a Birthday party by the pool in Carlsbad and RaShelle brought this "Famous" Cake. I don't normally take a piece of cake but she said I had to try it. YUM! 

I had to beg her for the recipe for years. It wasn't until I moved back to MN that she shared it with me (stinker). 

Here it is, she swears it's the baby food carrots that makes this super moist. I'd agree.

Serves 10 to 12. 

Ingredients: 

Cake

• 4 eggs
• 2 cups sugar
• 10 ounces strained baby food carrots
• 1 cup vegetable oil
• 1 cup crushed pineapple, juice drained and reserved. 
• 2 cups flour
• 2 teaspoons cinnamon 
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 cup chopped walnuts

Cream cheese frosting 

• 8 ounces cream cheese
• 4 tablespoons softened butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1 to 2 tablespoons of milk (if needed) 
• chopped walnuts for garnish (optional)

Instructions: 

Cake: 

• Preheat the oven to 350
• Beat eggs, vanilla and sugar until well combined. 
• Add reserved pineapple, pineapple juice.
• Then add in the cinnamon, baking soda, and salt, stir well.
• Stir in the raisins and walnuts. 
• Pour batter into a lightly greased, 9 by 13 inch pan
• Bake for 50 minutes
• Cool completely on a wire rack

Prepare the frosting: 

• Mixed together all ingredients, until blended, 
• If mixture appears too thick, thin it out with milk.  
• Spread frosting, liberally, on top of cooled cake and garnish with chopped walnuts, if desired.

Notes:

• This recipe is super moist. Keep the left overs in the refrigerator for several days due to the cream cheese frosting. 

• Source:  not sure, Rashelle Garton makes this for get togethers and sent me a picture from a cookbook.